Cucumber Gazpacho with Grapes

A soup plate with a green soup, garnished with chopped cucumbers, chopped mint and dill.

This cold cucumber soup (green gazpacho) is a refreshing summer starter. We love to serve this cold soup before a big dinner after a hot summer day. It's both savory and sweet and perfect to replenish electrolytes after being outdoors in the scorching summer heat.

Course Soup

Cuisine Mediterranean

Keyword cucumber cold soup, cucumber gazpacho, green gazpacho

Prep Time 5

Chilling 30

Total Time 35

Servings servings

Calories 237kcal

Author Sonila

Equipment

1 Blender
cocktail skewers

Ingredients

1 English cucumber use ¾ of the cucumber for the soup and ¼ as garnish
2 cups yogurt
4 tbsps olive oil
2 ozs spinach
4 garlic cloves
0.5 tsp sea salt
10 mint leaves 8 leaves for soup and 2 for garnish
3 tbsps dill 2 tbsps for soup and 1 for garnish
20 green grapes you can always add more, use this as a guidance
cold water as needed

Instructions

Chop ¼ of the cucumber, set it aside for garnish. Sliece the other ¾ of the cucumber for the gazpacho.
Add yogurt, sliced cucumber, spinach, olive oil, sea salt, garlic, mint leaves and dill to blender. Mix in pulses then in blend function. Add some cold water, few tablespoons at a time as needed. Also check for flavor and adjust for salt at this point. Chill the soup for 30 minutes.
Pour cold soup into plates or cups.
Chop the remaining cucumber into small cubes. Slice the grapes. If serving in plates garnish with cucumber cubes, sliced grapes, remaining mint and dill. If serving in cups, add cucumber slices and grapes in skewer and garnish the cups that way. It's option to add the herbs as garnishes if you're serving in cups.
Enjoy:)

Nutrition